I was hoping to get a little help with a problem I am having.  I shape my loaves, (finally starting to get the hang of it) and once I get it pretty, I set it aside to proof.  Upon rising the dough tears, sometimes quite horribly.  The bread tastes great, but the asthetics of this torn bread is driving me crazy.  I am thinking at this time, maybe I need to knead it a bit longer or maybe I need to add gluten.  Anybody have any ideas?

Thanks in advance.